Lemon & Blueberry Mason Jar Cakes
|For base cake mix|
|Angel food cake mix||16 Ounce (1 Box)|
|Lemon cake mix||18 Ounce (1 Box)|
|Dry cake mix||6 Tablespoon|
|Lemon||1 , zested and juiced (2 Tablespoon Juice)|
|Frozen blueberries||1⁄4 Cup (4 tbs) (No Need To Defrost)|
|For lemon whipped cream|
|Whipping cream||1 Cup (16 tbs)|
|Lemon||1 , zested|
For the Cake:
In a large zipper top bag add 1 box of angel food cake mix and one box lemon cake mix, mix well. To each jar add 6 tablespoons of angel lemon cake mix, 2 tablespoons lemon juice, 2 tablespoons water and lemon zest. Stir to mix, drop in ½ the blueberries. Microwave uncovered for 90 seconds. Let cool and top with the remaining blueberries and the lemon whipped cream if desired (recipe follows).
For The Whipped Cream
Freeze a metal bowl and beaters for 10 minutes. Add all ingredients to the frozen bowl and whip until soft peaks form. Whipped cream can be made up to 4 hours in advance (do a quick rewhip before serving).
Note: If transporting cake, store whipped topping in a separate container and keep cool, put canning jars on cake for the perfect picnic cake!
You can read more recipes and ramblings at Pig of the Month BBQ or connect with us on Facebook for recipes, promtions, and contests. Pig of the Month BBQ ships gourmet smoked meats and BBQ sauces and sides nationwide.